Fried Chk'n Tofu
2 (12-ounce) containers extra firm tofu, cut into 1-1/2" x 1-1/2" cubes
Bragg's Liquid Aminos
flour (choose the healthiest white)
seasoning salt
dried parsley
vegetable oil
It doesn't get any easier than this. Basically, you can make as much or little as you need -- the same goes for the seasoning!
I prefer extra firm tofu in everything, so feel free to used firm. I wouldn't recommend anything softer -- may make it difficult to work with. With Extra Firm, you don't even really have to drain it.
1. Cut the blocks of tofu into approx. 1.5 X 1.5" cubes. With the block on a cutting board oriented like it was packaged, I usually cut it once crosswise, then downwise twice, then downwise the other direction three times. It sort of looks like a rectangular Rubik's Cube.
2. Put tofu in a large ziploc bag and squirt it with Bragg's to marinate for 5 to10 minutes (or less). Then pour in the flour, parsley, and season salt to cover and season. Shake it all together to coat completely. (I've added pepper or lemon pepper in the past and it was great. You really can customize it to your tastes.)
3. In a large frying or cast iron pan, heat your oil and fry the tofu until golden brown on all sides. Remove to drain on paper towel and eat! Serve with ANYTHING, but it's a great Souther meal with sauteed greens and roasted sweet potatoes.
Source of recipe: My take on a Whole Foods hot bar item. Fried Chicken was one of my fave foods as a meat-eater.
SO HOW'D IT GO?
We used to make this at work and it was one of the fastest selling things we made. We used Frontier Chik'n Flavored Vegetarian Broth Powder and nutritional yeast for this. Basically we tossed the cubes of tofu with enough broth powder & yeast and a few splashes of water to coat and let it sit for 1/2 hour. Then we dredged the tofu in AP flour seasoned with a little extra S&P and fried it. I'd love to try this version as I have a hard time getting the broth powder at my current store and I really can't afford to order it online right now. Oh, and I liked to dip these in the Cherry BBQ sauce that we used for Cherry Chicken Nuggets. *drool*
SO good! I love this! And it was very simple to make, requiring no measuring!YUM! I didn't have any dried parsley so I just added some of my own random spices. Thank you I will definitely make this again. When I started to make it I didn't put enough oil in the pan so keep that in mind if you make this.